‘Āina is a True Taste of Hawaii (Photo Credit: @BayAreaFoodCritics)

Hawaii is the dream. A tropical paradise drawing images from sleepy palm trees, pristine blue waves, and active volcanos to hip-swinging hula dancers in grass skirts and flower leis to sun-tanned surfers, ukuleles and tall tikis. If you ask me, I basically think about Moana.

With such rich diversity in the natural landscape, Hawaiian cuisine is a colorful tapestry of flavors and traditions that have been influenced by the settlement and immigration of indigenous Polynesians, European, Japanese, Chinese, and Americans. Before I continue describing how complex and unique Hawaiian cuisine is, let’s first get something straight – please delete Hawaiian pizza from any association with Hawaiian cuisine. Hawaiian pizza was, in fact, created by Greek-Canadian named Sam Panopoulos who originally came up with the controversial combination of canned pineapple on a pizza with ham.

So in the same way that General Tsao’s Chicken is not representative of Chinese cuisine, Hawaiian pizza is not even from Hawaii. And in the same way that the Chinese cuisine can’t be clearly summed up in one sentence, Hawaiian cuisine is also a culmination of its international influences over hundreds of years, their evolution of local specialties (spam is a perfect example), and their strong connection to the local environment.

While Hawaii may seem out of reach (it is across the world from Beijing), the Hatsune restaurant group is bringing an authentic taste of Hawaii to its restaurants by teaming up with Hawaiian chef Jordan Keao who is originally from the Big Island of Hawai’i and is now the Executive Chef and Owner of ‘āina, a modern Hawaiian eatery in San Francisco, California.

Over the past few years, thanks to places like TRB Forbidden City, there has been a growing trend of foodie events featuring Michelin star chefs from all over the world. I’ve tasted exquisite dishes crafted by chefs from France, Italy, Japan, Belgium, Iceland, Denmark, etc. But a Hawaiian chef who owns and heads up the kitchen for one of the most popular restaurants in San Francisco, California is a first!

With an obsession for Hawaiian culture and cuisine, Hatsune will be collaborating with ‘āina restaurant to create a 5-course menu featuring three signature dishes from ‘āina’s menu and Hawaiian-inspired sushi roll (don’t worry, Hatsune wouldn’t be caught dead serving pineapple in its sushi rolls).

“It’s no secret how much I respect and love Hawaii and I think it has the best culture on earth. From the way Hawaiians treat each other and their environment, it’s a lifestyle that I’ve always felt a strong connection with. And Hawaiian cuisine also shares an influence from Japanese cuisine in the way that Hatsune is a playful take on Californian-Japanese. We even started serving Poké in Spring 2016. Combining both a love for Hawaii and culinary collaboration, we wanted to connect with one of the hot tables in the US to both share in our culinary knowledge and have fun together. As a big fan of ‘āina, I was really impressed by their meticulous attention to every single detail in their restaurant and I’m stoked to be working with Chef Jordan and the awesome talented ‘āina team.” – Alan Wong, Founder of Hatsune Restaurant Group

In two weeks, they’ll be hosting 3 pop-up dinners called Aloha ‘Āina with two in Beijing this coming weekend (9/9 at Hatsune Taikoo Li & 9/10 at HANA in China World Mall) and one in Shanghai next Thursday, 9/14 at Hatsune iAPM.

‘āina’s delicate and picture perfect presentation

(Photo Credit: @BayAreaFoodCritics)

‘āina shows the world the complexity and depth of his homeland’s cuisine (Photo Credit: Molly DeCoudreaux)

“Aloha! ‘āina is a modern Hawaiian food concept that serves food with a distinct Hawaiian influence with a breath of the classics. Everything we serve is from the land and rooted in what the land has given to us. We cook with the seasons and with love, using fine dining techniques and local ingredients from the Bay Area as well as specially imported ingredients from Hawai’i. The ‘āina concept strives to be a love letter to the islands, by merging the attraction of Hawaiian-inspired cuisine, the warmth and hospitality of the island spirit with a refined sensibility and great service in a casual and welcoming atmosphere.“

Introducing three of the signature dishes from ‘āina that you’ll get to taste at the pop-up dinners –

Ahi Limu Poke’ with Inamona (aka Tuna & Seaweed Poké with Kukui Nut)

Photo Credit: @BayAreaFoodCritics

Kalua Pork Belly, with Okinawan Sweet Potato and Kimchi

(Photo Credit: Yen Phan)

“This dish represents the traditional flavor of cooking a pig in an imu (an underground oven), creating a distinct flavor of banana leaf and mesquite kiawe wood. Cooking in an imu used to be the primary cooking technique for the Hawaiian people.”

Haupia and Olena Ginger Tart with Fresh Fruit and Guava Puree

(Photo Credit: Kwek Ju-Kay)

Alongside these three dishes by ‘āina, Hatsune will be presenting a tropical welcome cocktail, a truffled edamame starter, and their own Hawaii-inspired sushi roll.